It’s funny, but probably the dish I make most often for dinner at home is risotto. And yet, we have very few risotto recipes on our site. This is something I decided to remedy this year.
Recently, Trey and I had a few friends over for dinner while testing out some red wines for an upcoming post (it’s coming next week—get excited!). Our friend Adam asked me what I make for dinner usually, since he knows I love to cook.
I told him that I make risotto a lot and he was shocked! He asked how I had the patience to make it, which is a pretty valid question, since a big part of making risotto involves standing over the pot and stirring for about 15 to 20 minutes.
I didn’t admit this to Adam at the time, but I’ll tell you the truth, since we’re all friends here. I typically either check Instagram or play some kind of game on my phone while I make risotto. It’s my end-of-the day, unwind moment. I’m currently hooked on Farm Heroes, if you’re curious.
So, that’s me. The girl stirring risotto, a somewhat fancy dish, while playing Farm Heroes or Candy Crush or something along those lines. I’m pretty cool; what can I say? 🙂
Risotto Primavera, serves two to three.
1 cup arborio rice
2/3 cup white wine*
3 cups vegetable stock
1/2 cup shaved Parmesan cheese
8 oz cooked shrimp
1 cup frozen peas and carrots, thawed
1/2 white onion
2-3 cloves garlic
1 teaspoon chopped thyme
24-30 asparagus spears
3-4 tablespoons olive oil
salt + pepper
*Note: What kind of white wine? Good question. I will often save any leftover wine (if we don’t finish a bottle) for cooking. If you are opening a new bottle, choose something that you’d like to drink with dinner. I avoid sweet wines like Moscato or Riesling when cooking. For this particular dish I used a Chardonnay.
First, finely chop the onion and garlic. Also chop off the hard ends of the asparagus spears (a good test for this is to bend the spear in your hands and see where it naturally breaks). Thaw the peas and carrots, as well as the shrimp.
In a large saucepan cook the peas, carrots, and shrimp in a tablespoon or two of olive oil over high heat. Season with salt and pepper.
You’re really not looking to cook these ingredients, as they are already cooked, but rather to sear in some salt and pepper flavor. After a couple minutes, remove these ingredients to a plate and set aside until you need them later.
Next, place the asparagus on a baking sheet or in a large cast iron pan. Toss with 2 to 3 tablespoons olive oil and season with salt and pepper. Bake at 375°F until bright green and softened.
Depending how soft you prefer your asparagus, you can adjust the bake time, but I like to let it bake while I prepare the risotto (about 15-20 minutes).
In a small pot combine the wine and vegetable stock. Simmer (over very low heat). Having these elements warm will help them to cook into the rice faster. This step is not absolutely necessary, but I find that it does save me some time.
In the large saucepan, heat a tablespoon of olive oil over medium-high heat. Sauté the onion and garlic just until they begin to soften and become very fragrant (1 to 2 minutes). Toss in the rice and cook for another 2 minutes until it begins to look translucent. Now begin adding the wine/stock mixture, half a cup at a time, stirring until it’s mostly absorbed before adding more. Continue until the rice is cooked through. I usually taste a few grains of rice once I’ve used most of the wine/stock mixture. You may not need all of the liquid, but you’ll at least get close. 🙂
Season with salt and pepper. Now stir in the peas, carrots, and shrimp. Cook until everything is warm. Last, stir in the cheese.Check on your asparagus. Serve the risotto alongside the baked asparagus. Sprinkle the chopped thyme over the top before serving.
Feel free to change up the vegetables with whatever you have on hand. You could use cooked chicken or baked tofu in place of the shrimp if you prefer. Do what you love. Enjoy! xo. Emma
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Ingredients
- 1 cup arborio rice
- ⅔ cup white wine*
- 3 cups vegetable stock
- ½ cup shaved Parmesan cheese
- 8 oz cooked shrimp
- 1 cup frozen peas and carrots (thawed)
- ½ white onion
- 2-3 cloves garlic
- 1 teaspoon chopped thyme
- 24-30 asparagus spears
- 3-4 tablespoons olive oil
- salt + pepper
Instructions
- First, finely chop the onion and garlic. Also chop off the hard ends of the asparagus spears (a good test for this is to bend the spear in your hands and see where it naturally breaks). Thaw the peas and carrots, as well as the shrimp.
- In a large saucepan cook the peas, carrots, and shrimp in a tablespoon or two of olive oil over high heat. Season with salt and pepper. You’re really not looking to cook these ingredients, as they are already cooked, but rather to sear in some salt and pepper flavor. After a couple minutes, remove these ingredients to a plate and set aside until you need them later.
- Next, place the asparagus on a baking sheet or in a large cast iron pan. Toss with 2 to 3 tablespoons olive oil and season with salt and pepper. Bake at 375°F until bright green and softened. Depending how soft you prefer your asparagus, you can adjust the bake time, but I like to let it bake while I prepare the risotto (about 15-20 minutes).
- In a small pot combine the wine and vegetable stock. Simmer (over very low heat). Having these elements warm will help them to cook into the rice faster. This step is not absolutely necessary, but I find that it does save me some time.
- In the large saucepan, heat a tablespoon of olive oil over medium-high heat. Sauté the onion and garlic just until they begin to soften and become very fragrant (1 to 2 minutes). Toss in the rice and cook for another 2 minutes until it begins to look translucent. Now begin adding the wine/stock mixture, half a cup at a time, stirring until it’s mostly absorbed before adding more. Continue until the rice is cooked through. I usually taste a few grains of rice once I’ve used most of the wine/stock mixture. You may not need all of the liquid, but you’ll at least get close.
- Season with salt and pepper. Now stir in the peas, carrots, and shrimp. Cook until everything is warm. Last, stir in the cheese.
- Check on your asparagus. Serve the risotto alongside the baked asparagus. Sprinkle the chopped thyme over the top before serving.
Made this tonight after hearing you talk about it on the podcast and it was delicious! My risotto came out a bit darker but I think the veggie stock was darker. So tasty!!!
Emma, I made this for dinner tonight and really enjoyed it!! I didn’t love the brand of vegetable stock I used, though (it was kind of tomato-y). What vegetable stock do you use?
Hi!
I’m one of your best italian fan.
It’s not rissoto but RISOTTO!
If you want some beautiful, tipical and easy italian recipe, I’m here!
And you also travel in Florence, I’m a good “Cicerone”!
Bye
Dear Emma,
I’m italian and I must say that your risotto looks delicious!
One thing only: in Italy we add the wine together with the rice, while it’s toasting with the onion, than we add little by little the vegetable stock. By doing this, you let the wine cook off, so that your risotto won’t taste like wine. 🙂 Needless to say, if you like the taste of the wine in it, you can definitely add it to your risotto while it is cooking 🙂
As for the stirring, I can’t see it as a waste of time, or boring. I savor every moment and every stir, because to me it’s like a moment of complete relaxation, sometimes I don’t even do nothing, I simply stare at the pot, admiring my risotto that slowly comes to life. It’s a pleasure. In one word, I’m Italian.
PS. You can also use only red wine, a full-bodied one, like Chianti or Amarone, adding it while it is cooking. You will taste the incredible bouquet of flavors of the wine, together with the creamy risotto. Try it!
Oh, just one more tip: you can make risotto with any vegetable you like: asparagus (my all time favorite), artichokes, aubergines, adding whatever you like! Sometimes a simple risotto is better than a glitzy meal! 😉
Sofia
This looks delicious. I love Risotto with lots of Parmesan, white wine and celery for added crunch. Yum!
I made this tonight and it was my first time trying to make risotto. It turned out great! Because I didn’t have any, I didn’t use shrimp or asparagus and I used all veggie stock because I didn’t have any wine on hand. And I used peas and corn for the veggies. Next time I think I want to try using all mushroom 😀 Thanks for the great recipe!
This bag is great! It seems the perfect everyday bring along.
I am super excited for your blog love 2.0 ecourse :). Will it be available for purchase this month? Thanks!
xoxo,
Mickie.
Made this last night–it was so good! It tasted fresh and light, and was really easy to make since the asparagus roasts while the risotto is cooking, and the shrimp and veggies take no time to saute. Thanks for the inspiration, and I’d love to see more risotto recipes in the future, since it’s one of my favorites too!
I love primavera! I work in the office of a banquet hall and the only time that I eat the lunch that they serve us is when it’s primavera. mmmm! I love that you made it into risotto!
xoxo
Taylor
Hi Emma,
This looks delicious! I’m curious though; every risotto recipe I’ve read and made say to add the wine separately to the rice first, let the alcohol cook off, then add the stock a ladle full at a time – I wonder if your technique would still have some ‘wine’ flavour when served, and if that would be a good or a bad thing.?! hmmmm…
Might have to try both ways to see!
Ele x
Yum… looks delicious. Risotto is so versatile you could swap in a variety of veggies, and even use cooked chicken if you wanted to. I love the idea of stirring risotto as being a time of day when you get to unwind. I think I enjoy cooking for this reason as well, although it was difficult when the children were little and didn’t like me having to stand by the stove for 20 minutes:)
Wow! What a nice recipe! I’m Italian and I can say you that this risotto seems very good! Complimenti! 😉
Lory
www.lunadeicreativi.com
Great recipe!
I make risotto often. Risotto isn’t like crème anglaise, you don’t need to stir it *all the time* – stir it during the first few minutes, then just very regularly. I typically will do other stuff in the kitchen (dishwashing, putting away stuff, making dessert) while it’s cooking, and stir every few minutes.
And if you’re like me and like your asparagus to retain a little crunch, 10 minutes in the oven is perfect.
Thank you for a wonderful idea for today’s dinner! Love it!
I love risotto! With regard to having the time and patience to make risotto, I heard a quote once that making risotto is a pleasure with a glass of wine in hand and someone you love to talk with while you do it – and I absolutely agree with that!
Charlie x
http://impulsory.net
This looks so delicious! And anything over a bed of asparagus is gonna be amazing.
xox Logan
http://ourzeal.blogspot.com
ps. giveaway on my blog right now
Oo I love risotto and I’m unusually patient when making it. I am going
To make this I have everything at home in the fridge!
www.dancingthroughsunday.typepad.com
I’ve always wanted to make risotto! This is a perfect recipe and it looks delicious.
Thank you!
Gwynne
http://freedomandmee.wordpress.com
This looks yummy!
xo Jennifer
seekingstyleblog.wordpress.com
I love the color of the plate in the first photo…food always looks so much yummier in a pretty plate! 😉
http://everydayingrace.blogspot.ca/